DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Frances Collins cookbook, 1825-1846

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Page 49

Mullystrony Soup
Take a thin of Beef cut it in slices and
fry it of a dark brown) or boil without [illegible]
stew in as much water as you want soup
until quite tender with 2 or three Carrots
a turnip or two a good [illegible] onions and Celery
Lemon Thyme sweet marjorm &c ( butar
parsley) a few Cloves and black peppers,
when strained add a good bit of butter
and flour to make it of a proper consistence
[bone fool and cut it up into joints
and stew in the soup till tender add three
table spoonsful of Curry powder to three 
quarts of soup and a glass of white and one 
of Port wine a dish of boiled rice in
another dish should be served toast
with it Mrs. Wilcox
Mock Turtle Soup
Bake the stock as above boil your Calf's
head about fifteen minutes then cut it 
in slices and put in the soup after boning
when well thickened add salt and Cayane
to your taste, Forcemeat Balls made with
as much sewet as bread and well beaten

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Mullystrony Soup Take a thin of Beef cut it in slices and fry it of a dark brown) or boil without [illegible] stew in as much water as you want soup until quite tender with 2 or three Carrots a turnip or two a good [illegible] onions and Celery Lemon Thyme sweet marjorm &c ( butar parsley) a few Cloves and black peppers, when strained add a good bit of butter and flour to make it of a proper consistence [bone fool and cut it up into joints and stew in the soup till tender add three table spoonsful of Curry powder to three quarts of soup and a glass of white and one of Port wine a dish of boiled rice in another dish should be served toast with it Mrs. Wilcox Mock Turtle Soup Bake the stock as above boil your Calf's head about fifteen minutes then cut it in slices and put in the soup after boning when well thickened add salt and Cayane to your taste, Forcemeat Balls made with as much sewet as bread and well beaten